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<http://schema.org/text>
"Slowly knead the egg together with the potatoes, adding the flour in two (1/2-cup) increments and kneading until all of the flour has been incorporated and the dough is smooth. The longer you knead the dough, the more gluten will form and the tougher your gnocchi will be, so keep the kneading to a minimum."
<https://www.yummly.com/recipes/frozen-diced-potatoes>